Crème Anglaise
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 51.1
- Total Fat: 2.1 g
- Cholesterol: 57.6 mg
- Sodium: 12.2 mg
- Total Carbs: 6.3 g
- Dietary Fiber: 0.0 g
- Protein: 1.6 g
View full nutritional breakdown of Crème Anglaise calories by ingredient
Introduction
Easy, lower calorie custard sauce. Easy, lower calorie custard sauce.Number of Servings: 10
Ingredients
-
1 cup whole milk
3 large egg yolks
1/4 cup granulated sugar
3/4 teaspoon pure vanilla extract
Directions
Whisk egg yolks until well blended. Add sugar and whisk until pale yellow, about 2 to 3 minutes. Set aside.
Heat milk over medium low heat just to a simmer (about 180 degrees with an instant read thermometer). Do not let it boil.
While the milk is heating, prepare an ice bath in a large bowl. Have another bowl ready with a fine mesh sieve over it.
When the milk reaches temperature, remove from heat. Add a small amount to the egg yolk mixture, whisking constantly. Continue adding small amounts of milk until about half has been added to the egg yolk mixture. Pour the egg yolk mixture back into the milk remaining in the pan and place over medium low heat again. Cook, stirring frequently, until the mixture starts to thicken slightly (enough to coat the back of a spoon) (to 185 degrees on the instant read thermometer. Remove from heat.
Place empty bowl with sieve in the water bath and strain the custard into the bowl. Stir until cooled down then continue to stir every now and then until cooled completely.
You can eat immediately on top of pound cake, fresh fruit, soufflé, etc. or refrigerate for 1 to 2 days.
Serving Size: Makes 10 servings, 2 tablespoons each
Number of Servings: 10
Recipe submitted by SparkPeople user EILEENNP.
Heat milk over medium low heat just to a simmer (about 180 degrees with an instant read thermometer). Do not let it boil.
While the milk is heating, prepare an ice bath in a large bowl. Have another bowl ready with a fine mesh sieve over it.
When the milk reaches temperature, remove from heat. Add a small amount to the egg yolk mixture, whisking constantly. Continue adding small amounts of milk until about half has been added to the egg yolk mixture. Pour the egg yolk mixture back into the milk remaining in the pan and place over medium low heat again. Cook, stirring frequently, until the mixture starts to thicken slightly (enough to coat the back of a spoon) (to 185 degrees on the instant read thermometer. Remove from heat.
Place empty bowl with sieve in the water bath and strain the custard into the bowl. Stir until cooled down then continue to stir every now and then until cooled completely.
You can eat immediately on top of pound cake, fresh fruit, soufflé, etc. or refrigerate for 1 to 2 days.
Serving Size: Makes 10 servings, 2 tablespoons each
Number of Servings: 10
Recipe submitted by SparkPeople user EILEENNP.